Tips

*you can also make this in a crock pot and simmer for a few hours*

Directions

In a soup pot, warm broth and water to hot. In a frying pan, fry mushrooms, garlic, and onion in butter until mushrooms are browned and soft. Remove from frying pan and put in soup pot. Fry sweet potato on frying pan in leftover grease. Remove from frying pan when outer edges are crisp and sweet potatoes are soft. Add wine to the frying pan and stir to remove all buttery bits & cook for a few minutes on medium-high. Pour leftover bits, butter and wine in soup pot. Add crushed tomatoes to soup pot. Add spices, salt, and pepper to soup pot. Add barley and chives to pot and bring to a boil. Simmer until flavors are mingled.